TLE 7

February 19, 2020

 Measuring Ingredients
Correctly

Accurate techniques in
measuring are as important as
the tools . Therefore , always
observe the following
procedure:
Rice and flour. Fill the cup to
overflowing, level-off with a spatula or
with a straightedged knife
 Sifted flour
Most cake recipes call for
sifted flour. In this case, sift
flour 2 or 3 times.
Spoon into the cup
overflowing, level off with a
spatula.
 Refined sugar
Sift sugar once to take out
lumps, if any. Spoon into
cup and level off with a
spatula. Do not pack or
tap the sugar down.
 Brown sugar
Pack into cup just enough
to hold its shape when
turned out off cup.
Level off with a
spatula before emptying.
Level a measuring spoon
with straight edge of a
knife to measure small
amounts of salt, pepper,
leavening agents or solid
fats.
Liquid ingredients. liquid measuring
cup -- a glass or plastic cup with
graduated markings on the side. Place
the cup on a flat, level surface. Hold
the cup firmly and pour the desired
amount or liquid into the cup. Lean
over and view the liquid at eye level
to make sure it is the proper amount.
Check and calibrate
timers/thermometers,
scales and other
measuring devices
according to
manufacturer’s
manual before using.
Ingredients which
measure by volume and
by weight demand
standardized
measuring tools and
equipment.
Do not shake the dry measuring
cup to level off dry ingredients.
 It is easier to weigh fat, butter,
margarine if bought in pre-
measured sticks. If fat does
not come in pre-measured sticks,
use a scale to weigh the needed
amount.
Liquids should be poured into
cup in desired level. Cup should
stand on a flat surface.
Spring scales should be
adjusted so that pointer is at
zero (0). Place pan, bowl, or
piece of waxed paper on scale to
hold ingredient to be measured.
When using balance scales,
place the pan on the left-hand side of
the balance and
the pan weight on the right-hand
side. Add the required weights to the
right-hand side and adjust the beam
on the bar so that the total is the
weight needed.
Ranges, sometimes called stoves,
provide heat for cooking on top and
in the oven.
The controls for range heat must be
accurate and easy to operate. Tools
and utensils needed for cooking on
the range and work space should be
within easy reach.
Learn to match the size
of pan to the size of the
unit and to select the
right amount of heat for
the cooking job to be
done.
In microwave cooking,
time schedules must be
followed exactly because every
second is important. The
microwaves shut off
automatically when the door is
opened.
Refrigerators are
operated by
electricity. The unit
that does the cooling is
underneath the box
behind the grill.
Coffee makers mostly are
automatic, requiring only the
measurement of coffee and
water.
In preparing foods on the
range or in the fryer, heat is
transferred by conduction.
Student’s Demo
 Fill the blanks with the correct word or
group of words that make the
statement complete and correct.

1. Ingredients which measure

by volume and by weight
demand
_________________measuring
tools or equipment.
2. Refrigerators are
operated by electricity.
The unit that does the
________is underneath
the box behind the grill.
3. In preparing foods
on the range or in
the fryer, heat is
transferred
by____________.
4. Brown sugar is
_____________ into
the measuring cup
before leveling off.
5. Spring scales
should be adjusted
so that pointer is
at __________.
 Assignment
Prepare the
ingredients for
Hotcake/ Pan cake
making